Method:
Heat oven to highest setting. Place red and yellow peppers directly on oven rack and roast until well blackened. Remove from oven and place in a zip top plastic bag until cool enough to handle. Remove skin, stem, seeds and ribs, and julienne. Set aside. (Or, you can blacken the peppers on a grill, and do the same as above).

Cook pasta in a large pot of boiling, salted water until al dente; drain.

Place tomatoes in a food processor and process to a sauce consistency.

Meanwhile, heat olive oil in a large skillet on medium-high heat. Add onion, garlic, and red pepper flakes, and sauté until onion just begins to brown. Add shrimp and cook until shrimp just begins to turn pink. Add peas, and sauté 5 minutes. Add tomatoes and simmer 5 minutes. Add cream and simmer until sauce is desired consistency. Add roasted peppers, parsley, basil and season with salt and pepper.